Ingredients
1
lb boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes
1
cup chopped onions
1
cup ready-to-eat baby-cut carrots, cut into 1/4-inch strips
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
teaspoon Italian seasoning
1
cup sliced fresh mushrooms (3 oz)
1/2
cup frozen sweet peas
1
jar (14 oz) tomato pasta sauce
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
tablespoon butter or margarine, melted
1
tablespoon shredded Parmesan cheese
Preparation
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and carrots to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish.
Open can of dough; do not unroll. With serrated knife, cut dough into 1-inch slices. Arrange slices cut side down around edges of casserole. Brush with melted butter; sprinkle with Parmesan cheese.
Bake 18 to 23 minutes or until bubbly and crescents are golden brown.
